Rum-Infused Custard Crepes (Asturian Galician Delight)

1. Prepare the Egg Mixture

Start by beating the sugar and egg yolks together in a large bowl using an electric mixer. Continue to beat the mixture until it becomes a smooth, pale cream.

2. Incorporate Flour

Next, beat the flour into the egg and sugar mixture. This will help thicken your custard later.

3. Heat the Milk

In a heavy-bottomed saucepan, bring the milk to a boil. Once the milk is boiling, gradually pour it into the egg mixture while continuously beating.

4. Thicken the Custard

Transfer the mixture back into the saucepan and place it over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the cream thickens.

5. Add Rum and Cool

Remove the saucepan from the heat and beat in the rum. Allow the cream to cool completely.

6. Fill and Roll Crepes

Once the custard has cooled, fill each crepe with a generous amount of the custard. Roll them up neatly and arrange them in a buttered baking dish.

7. Sprinkle with Sugar

Sprinkle the crepes with superfine sugar, ensuring an even coating.

8. Bake the Crepes

Preheat your oven to 400°F. Place the baking dish in the preheated oven and heat for about 15 minutes, or until the crepes are warm and the sugar has caramelized slightly.